- Prep time
- 15 minutes
- Cook time
- 1 hour 15 minutes
- 2 servings
How do you make halibut even better? With a generous portion of garlic herb browned butter, of course!
- 3 Roma tomatoes
- 2 tablespoons olive oil
- ½ bunch thyme, chopped
- 1 portabella mushroom
- 2 tablespoons vegetable oil
- 4 ounces butter, softened
- 3 cloves garlic, minced
- ½ bunch parsley, chopped
- ½ teaspoon salt
- 2 halibut fillets, skinned (6 ounces each)
- Salt and pepper to taste
Preheat oven to 275°F.
Core and quarter tomatoes, then toss with olive oil and thyme. Place tomato wedges skin-side down on a baking sheet lined with parchment paper and slow roast for approximately 1 hour to remove about half of their moisture.
While the tomatoes are roasting, stem and wash the portabella mushroom and dice into ¾-inch pieces. In a hot sauté pan, sear diced mushroom in 1 tablespoon vegetable oil until browned and just tender. Remove mushrooms from the pan and place on a paper towel to absorb any excess oil.
In a small bowl, combine softened butter, minced garlic, chopped parsley and salt.
Heat a sauté pan over medium-high heat. Season halibut with salt and pepper, then sear skin-side up in remaining oil for 2-3 minutes, or until golden brown. Turn the fish over and continue to cook for 3-5 minutes, or until cooked through. Gently remove halibut from the pan and place on a serving plate.
Drain any excess oil from the sauté pan, then add 2-4 tablespoons of the butter mixture to the pan—be careful that your pan is not too hot as the butter will burn quickly. Allow butter to melt and just start to brown and become foamy, then add roasted tomatoes and reserved mushrooms and heat through.
When hot, spoon mushroom and tomato mixture over the halibut and serve immediately.